BONET

Ingredients
400ml milk
40 gm cocoa powder
40 gm flaked dark chocolate
100 gm Amaretti (bitter almond cookies)
60 ml ezpresso
80 gm caster sugar
3 whole eggs
1 egg yolk
1 tsp rum
For the Caramel
200 gm sugar
50 ml water

Method
Pre-heat the oven to 160 degree Celcius. Mix the milk and coffee and bring to a boil. Remove from heat and strain. Beat the eggs and the sugar until it reaches ribbon consistency. Fold in the cocoa powder and the flaked dark chocolate. Add the rum and the half of the crushed Amaretti as well. Mix the warm milk and the beaten egg mixture by gradually pouring the milk into the egg mix.
For the caramel
Add the sugar and the water to a pan and cook until the sugar starts to turn brown. Remove from the heat and line ramekin moulds with caramel. (Ramekin moulds are opaque moulds made of ceramic. They can be substituted with any ovenproof mould.)
To Cook the Bonet
Fill the ramekins (up to 3/4th ) with the egg mix and bake in an oven on double boiler in the oven at 160 Degree Celcius for about 45 minutes. De-mould and serve sprinkled with the remaining crushed Amearetti.

Recipe by Chefs Abhijit saha & Mandaar Suktankar- Savvy Cookbook Jan 2007

TORTA DI RICOTTA

Ingredients
1 kg ricotta cheese
40 gm fine bread crumbs
200 gm sugar
7 large eggs
1 orange peel, grated
60 gm semi-sweet chocolate chips
60 gm pine nuts
60 gm raisins
2 tsp refined flour

Method
Place the ricotta in a mixing bowl. Mix in sugar and eggs and process in a food processor or a blender till you have a smooth mixture. Add the orange peel, chocolate chips, raisins, pine nuts and flour. Pre-heat the oven to 180 deg C. Generously butter a 10 cm diameter baking pan and sprinkle the bread crumbs. Pour the ricotta mixture into the prepared pan and bake for one hour until lightly golden. The centre should feel slightly firm, and centre will begin to crack.
Turn off the oven, let the cake cool down on a wire rack. Remove from pan and serve with sugar dusting.

Serves 4. Preparation Time : 1 ½ Hour

ZABAGLIONE

Ingredients
5 egg Yolk
1 egg
6 tbsp caster sugar
8 tbsp Marsala Wine (dark sweet fortified desert wine) or sherry
100 gm strawberries, halved
12 Amaretti or finger biscuits

Method
Put egg yolks, whole egg and sugar in glass bowl and place bowl over a saucepan of simmering water. Whip with whisk for 8 minutes (or with electric mixer for 5 minutes) until mixture becomes pale yellow and creamy. Slowly pour in wine or sherry, whisking all the time. In a saucepan, bring 2-3 inches of water to a simmer. Place bowl over the water and continue whisking for 6-10 minutes.
The mixture will begin to thicken more, then swell into a soft mass. When it stands in soft peaks, the zabaglione is ready. Place diced strawberries at the bottom of tall dessert glass. Spoon in zabaglione. Top with strawberry halves and biscuits.

Recipes by Chef Bijender Rawat  - Savvy cookbook Jan 2007